Npp1966 Vegetarian Chili Ii Recipe

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Ingredients

Count

Nutrition

2145

Calories

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Ingredients:

Serving

16 oz kidney bean
16 oz navy bean
1 red pepper
1 small onion
1 cup chopped zuchini
1 cup diced carrots
28 oz diced tomatoes
4 cloves garlic
1/4 cup chili powder
2 tsp cumin

Directions:

Add all ingredients to slow cooker. Cook on high for approx 2 hours until vegetables are tender. Or cook on low for 3 -4 hours or until vegetables are tender. Adjust chili powder and cumin to taste may add jalapenos for extra hotness. May need to add 1/2 cup or so of water for a less thick chili.
Note you can dice or chop fresh tomatoes in place of canned diced tomatoes but you may need to add a little water to dish

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2144.8 Kcal (8980 kJ)
Calories from fat	253.8 Kcal
		% Daily Value*
Total Fat	28.2g	43%
Cholesterol	18.14mg	6%
Sodium	712.6mg	30%
Potassium	10777.62mg	229%
Total Carbs	374.82g	125%
Sugars	60.73g	243%
Dietary Fiber	136.31g	545%
Protein	127.97g	256%
Vitamin C	301.7mg	503%
Vitamin A	1.6mg	53%
Iron	80.4mg	447%
Calcium	1057.1mg	106%

Amount Per 100 g
Calories	93.14 Kcal (390 kJ)
Calories from fat	11.02 Kcal
		% Daily Value*
Total Fat	1.22g	43%
Cholesterol	0.79mg	6%
Sodium	30.95mg	30%
Potassium	468.03mg	229%
Total Carbs	16.28g	125%
Sugars	2.64g	243%
Dietary Fiber	5.92g	545%
Protein	5.56g	256%
Vitamin C	13.1mg	503%
Vitamin A	0.1mg	53%
Iron	3.5mg	447%
Calcium	45.9mg	106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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